JELL-O Instant Pudding Gluten Free & Dairy Free

Finding an alternative for milk in instant pudding would seem like an easy thing to do right? Wrong. Soy milk does not work, and trying to replace 2 cups of milk with 2 cups of almond milk leaves you with a watery liquid concoction that doesn’t even remotely resemble pudding. Today I tried again, this time using only 1 cup of almond milk. It was a little thick so I slowly added a little more and it came out great! The taste and consistency was just the same as I remember when I ate pudding as a kid.

Dena

MichelleQ

Hi, I know these comments are old, but after reading that you can’t make pudding with rice milk – I decided to still give it a shot. I tried two versions. Jello Instant chocolate pudding mix with only 1 c. vanilla rice milk and that came out okay. Not perfect but edible. (next time I will add more cocoa powder and some fleishmans and vanilla for flavor.) The better version was the cook and serve, but with a twist. I used the Jello chocolate fudge (which has carrageenan in it -carrageenan is a somewhat controversial additive derived from red seaweed that helps food bind) and 1 c. of vanilla rice milk. 1/4 c. enjoy life chocolate chunks (soy, nut, and dairy free) and 1 tbsp. fleishman’s. This added the fat back and my friend with the soy nut and dairy allergy can still have fleishmans butter. This one came out a bit thick but was the favorite of the kids and adults. : )

Jessica

Hi! I have not tried it with chocolate milk, but I am sure it would taste great – and extra chocolatey. I used Unsweetened Almond Breeze Almond Milk, which is not as thick as Silk or Trader Joe’s (this one is the thickest). If you do use a thicker milk I would suggest starting with only 3/4 cup and adding more as needed. You could also add a little water too, to help with the consistency. Good luck, and let me know what you end up doing and how it turns out!

Esther

I started out with 3/4 cups of chocolate almond milk, but it was too thick, so I added 1/2 cup and then another 1/2 cup, which I think was a liiittle too much because it was slightly liquidy (I haven’t had pudding in awhile, I forgot what the consistency was).

Overall, I think it turned out great. I added in cool whip and some oreo crumbs, before topping the whole deal with oreo crumbs.

Next time, I’ll probably try 1 and 1/2 cups or 1 and 1/4 cups and see how it turns out.

Meaghan

I concur that the canned cocconut milk from the Asian food aisle in the grocery store works fabulous. I use one can of reg and one can of light mixed together, then I measure out close to 2 cups to use with one box and refrig the remainder to use in another box of pudding later in the week. It is not quite a total of 4 cups of liquid so I just add a little bit of water or almond milk. And yes, as previous poster said it is soooooo good in chocolate pudding, but I love it in all flavors.

Camille

I blended 2 bananas with 2 cups of water and used that instead of milk (I was making banana nilla wafer pudding, so I wanted the banana flavor). It worked great! My husband and I live in Korea and can’t get almond milk easily, so we often use blended bananas instead of milk in cereal and or cookies and stuff. I was so happy to see it worked here too!

Ml

Marlene Schwartz

This is how I make it. I do cut milk amounts in half also. Half rice milk and then add the cream layer of coconut milk to equals remaking milk amount. Comes out very thick. Sometimes I will add a extra 1/4 cup of rice milk to thin it a bit. No coconut taste either.

Kristi Turner

Thank you for this suggestion. I am making my hubby some pistachio pudding ice cream! He is gluten and dairy free so it is difficult to find deserts that taste good and fulfill his craving. I will let you know how the ice cream sets up!

John

AFAIK any non-dairy milk will work with Jell-O pudding as long as you heat it first, since cornstarch is still one of the main ingredients. The “cold” thickeners, disodium phosphate and tetrasodium pyrophosphate, bind to casein and calcium, so if your milk is calcium-fortified, you can probably add casein (easy enough to get since it’s a popular bodybuilding supplement) and get the right consistency. But again if you heat the milk you can just use a from-scratch recipe, and skip the artificial dyes and preservatives.

barrie

jessica

I used the 2 cups of Almond Milk not realizing that the comsistancy would be different from milk. If I left it in the fridge and then tried to add more pudding mix tomorrow to thicken do you think it would work?

Jessica

Shari

I know these comments are really old, but my son has a Milk allergy (milk protein), so I tried instant mix with almond milk…not impressed. After searching for recipes I came across an excellent chocolate pudding recipe on Silk’s website.